Gluten Free Dairy Free Chicken Katsu Curry
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Learn more āIngredients
4 servings
For the rice
- 2 cups jasmine rice
- 3 cups water
For the katsu
- 4 boneless, skinless chicken breasts (about 6 oz each), pounded to Ā½-inch thickness
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 large eggs, beaten
- 1 Ā½ cups panko breadcrumbs
- Ā½ cup neutral oil (such as canola or vegetable oil), for frying
For the curry sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and cut into Ā½-inch pieces
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp all-purpose flourChef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- 2 tbsp curry powder
- 2 Ā½ cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 medium apple, peeled and grated
For serving
- 2 tbsp tonkatsu sauce
Can be omittedtonkatsu sauce
- 2 green onions, thinly sliced (optional)
Instructions
- 1
Combine the jasmine rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, make the curry sauce. Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6ā7 minutes.
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